There's nothing better than left-over Christmas ham, it's a lazy man's Boxing Day Cricket Test banquet.
We love this recipe for Bubble and Squeak crafted by our apprentice butcher (and qualified chef) Nathan. He knows his way around a ham and now he's teaching us how to whip up an easy supper at Christmas.
8 large kestrel potatoes, peeled
2 golden shallots, thinly sliced
3 cloves garlic, thinly sliced
1 sugarloaf cabbage, cored and roughly chopped
400g leftover Xmas ham, roughly diced
300g creme fraiche
½ bunch dill, chopped
½ bunch chives, chopped
Small amount of seasonal salad greens
3 small red radishes, cut into small wedges
1 jar salmon roe
Sea salt and black pepper
Rock salt (for roasting)
Poached eggs (if desired)
Preheat oven to 200c.
Spread rock salt out on a large baking tray and place potatoes on top of salt.
Pierce each potato a few times with a knife. Place in oven and bake until the knife comes out clean.
Once potatoes have cooked through, cut in half and scoop out the flesh. Put in a bowl and cling film. Keep warm.
Place a large saucepot on medium heat and add 2 tbsp of duck fat to the pot and allow to melt. Now add your shallots, garlic and ham. Allow to soften and get a bit of colour on it.
Once cooked down with a bit of colour, now add your roughly chopped sugarloaf cabbage to the pot and cook down until it's very tender and lightly browned.
Once your cabbage/onion mix is done add your potatoes to the pot and mash
them up with the cabbage. It doesn't need to be perfectly smooth. Season fairly heavily with black pepper and sea salt. Set mixture aside in a warm spot with a lid on.
Place your creme fraiche in a bowl and lightly whip it until it begins to thicken and form soft peaks. Now gently fold in your chopped dill and chives. Season with lemon juice and salt/pepper. Cover and refrigerate.
Place a medium/large non-stick pan (need to be oven safe) on a high heat and place 1 tbsp duck fat in the pan. Allow pan/fat to get very hot.
Once hot, very carefully add your potato mixture to the pan.
Allow the mixture to fry in the fat until it starts to colour and lift easily from the pan. Place in oven and bake for 25-30 minutes until golden brown.
Once cooked remove from oven and allow to cool until just warm. Then carefully flip onto a large cutting board.
In a small bowl mix salad green leaves, radish, a drizzle of EVOO and salt.
To serve, serve a slice on a plate with a poached egg, creme fraiche, dressed leaves and salmon roe.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.